Lentil Arayes

Rinse 1 cup of dry lentils under cold water, then place them in a saucepan with 3 cups of water; bring to a boil, reduce to a simmer, and cook for 15‑20 minutes until tender but not mushy. Drain any excess liquid and set the cooked lentils aside.

While the lentils are cooking, preheat a dry skillet over medium‑low heat.

Add the 4 plain pita breads to the skillet, one at a time, warming each for about 30 seconds per side until they become pliable but not browned. Transfer to a plate and cover with a clean kitchen towel to stay warm.

In a small bowl, combine 2 tbsp olive oil with the cooked lentils, tossing gently to coat the lentils evenly.

Lay a warmed pita on a clean work surface, spread a thin layer of the olive‑oil‑tossed lentils in the center, leaving about a ½‑inch border.

Fold the pita over the filling to create a pocket and gently press the edges together with your fingers to seal; repeat with the remaining pitas.

Heat the same skillet over medium heat and add a drizzle (about ½ tbsp) of olive oil, swirling to coat the surface.

Place the stuffed pitas in the skillet, cooking for 3‑4 minutes per side, pressing gently with a spatula, until the exterior is golden‑brown and crisp.

Remove the arayes from the skillet and let them rest for 2 minutes.

Drizzle the hot arayes with 3 tbsp tahini just before serving, allowing the sauce to melt slightly into the pockets.

Serve immediately while hot and crispy.